40g/1½oz dried dulse seaweed (available online), rehydrated in water and drained, to garnish

For the miso vegetables

3 tbsp white miso paste

2–3 tbsp runny honey

3 tbsp mirin

3 tbsp sunflower oil

1 lemon, juice only

1 aubergine, diced

1 head broccoli, broken into small florets

1 tbsp sesame seeds, to garnish

Method

Make the dipping sauce by mixing together all the ingredients in a bowl. Cover and leave to steep for 24 hours.

To make the miso vegetables, preheat the oven to 200C/180C Fan/Gas 6.

Mix together the miso paste, honey, mirin, oil and lemon juice.

Toss the aubergine and broccoli with the miso dressing in a large roasting tin. Roast for 30 minutes, then scatter over the sesame seeds.

Meanwhile, to make the seafood hotpot, bring 400ml/14fl oz water to the boil and add the dried kelp. Set aside for an hour.

Put the seafood and vegetables in a serving dish. Strain the stock and pour it back into the pan. Bring back to the boil, drop in the seafood and vegetables, then remove from the heat and set aside for 15 minutes, or until the seafood is cooked through. Garnish with the seaweed.